These protein pancakes are high in protein thanks to both protein powder as well as Greek yogurt in the batter. With 9 grams of protein per pancakes they are perfect for a high energy breakfast. Simply top them with your favourite fruit and and syrup, and serve them for a healthy yet hearty meal at the start of the day.
These high protein pancakes are based on my Greek yogurt pancakes but include the addition of protein powder to make them more filling. If you are someone who needs more protein in your diet or finds it difficult to get adequate protein on a day-to-day basis, this pancake recipe will fit the bill perfectly.
The pancakes are fluffy due to the addition of Greek yogurt and they have a heartwarming nuttiness from the addition of some whole wheat flour. While they are a healthier pancakes, they are not lacking in texture or flavour, and even the pickiest eaters will love them!
Ingredients and Substitutions
These protein pancakes require a few key ingredients such as protein powder and Greek yogurt, but beyond those components, you will likely already have the other ingredients on hand.
- eggs
- brown sugar - amount can be reduced if using sweet protein powder
- butter - melted, or coconut/canola oil
- vanilla extract
- Greek yogurt
- milk - regular or dairy-free alternative
- all-purpose flour
- whole wheat flour
- protein powder of choice - preferably unsweetened. I used Vega plant-based protein powder this time, but plain whey protein powder works great too
- baking powder
- salt
See recipe card for quantities.
Instructions
Making these protein pancakes is similar to making other types of pancakes. Here is how you make them:
1. Whisk the eggs with the brown sugar until smooth in a large bowl. Whisk in the butter, vanilla, yogurt, and milk.
2. Stir in the all-purpose flour, whole wheat flour, protein powder, baking powder, and salt until combined. If the batter seems too thick, add 1 to 2 tablespoons of water to thin it out.
3. Pour ⅓ cup portions of the batter onto a greased griddle or skillet. Cook until the edges look dry; flip and cook for a few minutes more until golden brown.
4. Serve hot with syrup or your choice of toppings.
Hint: Make sure you allow the pancakes to set around the edges before flipping them. You should notice bubbles forming in the middle of the pancakes when they are ready to flip as well.
Variations
The beauty of these protein pancakes is that they are a blank canvas that you can vary according to your tastes. Here are some ideas for how to can make this pancake recipe your own.
- Make Banana Pecan Pancakes - When you dollop portions of batter into your skillet, you can sprinkle sliced banana on top so they cook into the pancakes. Then, you can serve them garnished with some maple syrup and toasted pecans for some crunch.
- Make Blueberry Protein Pancakes - To make blueberry pancakes, simply fold some fresh blueberries into your batter. You could use frozen blueberries as well but they may discolour the batter.
- Make Chocolate Chip Pancakes - For a more decadent and kid-friendly protein pancake, you can fold some chocolate chips into the batter before cooking the pancakes. The chocolate will melt during the cooking process and become wonderfully gooey. Milk chocolate chips are a great option but you could use dark chocolate or semi-sweet chocolate if you are looking for something less sweet.
- Make Apple Cinnamon Pancakes - If you love the taste of apple pie, these pancakes will be for you. To make them, simply add some cinnamon into the dry ingredients of the pancake batter. Then, cook some diced apples with honey, butter or coconut oil, and cinnamon in a skillet to dollop on top of the pancakes once they are cooked through.
- Make Strawberry and Cream Pancakes - Once the pancakes are cooked, you can dollop them with freshly whipped cream and fresh strawberries. Alternatively, if you don't enjoy whipped cream, you could replace it with some thick Greek yogurt.
- Make Chocolate Peanut Butter Pancakes - Chocolate peanut butter lovers will rejoice in this variation. To make them, you can stir your favourite chocolate chips in to the batter and swirl some warmed peanut butter into the batter. Once they are cooked, feel free to dollop them with additional peanut butter if desired. Other types of nut butter would work well here, too.
Storage
If you have any leftovers, you can store them to eat over the next few days. Once they are cooled, place them in a airtight container in the fridge and eat them within three to five days. To reheat them, you could either put them in the microwave or a toaster oven, or heat them in a toaster as long as you didn't add any moist additions like fruit or chocolate chips.
If you would like to store the pancakes for longer, you could place them in airtight containers in the freezer as well. I recommend that you place squares of parchment paper or wax paper between the pancakes to prevent them from sticking together. You should be able to keep them in the freezer for two to three months without their texture deteriorating too much.
Top tip
To ensure your pancakes don't stick to your griddle or skillet, make sure you grease it lightly with oil or butter between batches of pancakes.
FAQ
Protein pancakes are an excellent healthy option, particularly if you are someone who needs more protein in your diet or finds it difficult to eat enough protein each day. Protein has numerous health benefits including the fact that it helps build tissues and muscles, aids the immune system, and helps transport nutrients where they are needed. If you are someone who is very active or eats a plant-based diet, these protein pancakes could be beneficial to include in your diet.
Protein pancakes might seem dry if they don't have enough wet ingredients added into the mix. This protein pancake recipe produces fluffy high protein pancakes with the additions of Greek yogurt, eggs, and butter. The addition of brown sugar helps with the texture as well by adding moisture into the pancakes.
Pancake batter often has some lumps in it due to the fact that the dry ingredients are whisked into the wet ingredients. However, lumps are actually what to look for in pancake batter as they help hold air pockets in the batter, resulting in fluffier pancakes.
You can use any type of protein powder you have on hand, although unsweetened is preferable since the batter already includes brown sugar.
Yes, you definitely can! Feel free to fold in chocolate chips, blueberries, sliced bananas, raspberries, a mixture of fresh berries, nuts, and more into your pancake batter before cooking the pancakes.
If you are looking for vegan pancakes that are high in protein, you could replace the eggs with flax eggs and the butter with coconut oil. Additionally, rather than Greek yogurt or milk, you could use your favourite plant-based alternatives such as coconut yogurt and almond milk or soy milk.
Yes, if you would like to, you could blend the pancake batter in a blender instead. However, you may have to blend it in batches depending on the size of your blender.
Yes, if you would like to make protein waffles rather than protein pancakes, you could pour the batter on a greased waffle iron to make waffles instead. It is ideal for you to add a couple of tablespoons of oil to the batter to ensure they get nice and crisp on the outsides similar to other types of waffles.
Related
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Recipe
Protein Pancakes
Ingredients
- 2 large eggs
- ¼ cup brown sugar 1-2 tablespoons may be enough if your protein powder is quite sweet
- ¼ cup butter melted, or coconut/canola oil
- 2 teaspoon vanilla
- 1 cup Greek yogurt
- 1 cup milk
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ¼ cup protein powder of choice preferably unsweetened
- 2 tablespoons baking powder
- ½ teaspoon salt
Instructions
- In a large bowl whisk together the egg and brown sugar until smooth. Add melted butter, vanilla, yogurt and milk. Quickly whisk together.
- Add the all-purpose flour, whole wheat flour, protein powder, baking powder and salt and stir until just combined. If the batter seems too thick, add 1-2 tablespoons of water to thin out.
- Pour about ⅓ cup of batter onto a greased griddle or skillet. Cook until the edges look dry, then flip over and cook for another few minutes until both sides look brown.
- Serve hot with syrup or toppings of choice.
Notes
Nutrition
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